Sunday, May 10, 2015

Macaroni with Mushroom and Cheese

Recipe for Macaroni with Mushroom and Cheese

  • 80g Pasta
  • 1 glove Garlic, minced
  • 1/2 tablespoon Butter
  • 8 Cremini Mushroom aka Brown Swiss Mushrooms, sliced
  • 180ml - 200ml Cooking Cream
  • 2 handful Mixed Shredded Cheese

How to do it:

  1. Cook pasta in lightly salted water and according to the package's instructions.
  2. Drain and set aside in baking dish.
  3. In a pan, add in butter.When butter started to melt, add in garlic.
  4. Saute till fragrant. Garlic should be soften but not brown.
  5. Add in mushroom and continue cooking for about a minute.
  6. Pour in cooking cream.
  7. Cooking till mushroom have absorb the liquid and the cream has thicken a little.
  8. Add a pinch of salt.
  9. Pour over the cooked pasta.
  10. Give it a gentle toss or just mix a little so the mushroom will get mixed around with the pasta.
  11. Top the pasta with cheese.
  12. Bake at preheat oven at 240c for 10mins or till cheese brown.
  13. Remove and serve immediately.

  • I'm using straight macaroni so the portion looks small but it is very compact.  Hence, although the portion seems little but is just nice for one person (but very filling for me).  Use your favourite pasta if you like. :)
  • You can add cooked (grilled/fried) chicken or fish with or without the mushroom.  Seafood would nice too.
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Tuesday, May 5, 2015

Steamed Chicken with Chicken Essence

Recipe for Steamed Chicken with Chicken Essence

  • 2 Chicken Drumstick, cleaned and dabbed dry
  • 1 tablespoon Cooking Wine
  • a pinch of Salt
  • 4 pieces Yu Zhu 玉竹 (Solomon's Seal Rhizome), cut half
  • 6 Hong Zao 红枣 (Red Dates), sliced into 3 each
  • a small handful Gou Qi Zi 枸杞子 (Wolfberries)
  • 1 to 2 bottles Chicken Essence, depending on how much sauce you like
  • Salt to taste

How to do it:
  1. Rub chicken with salt and cooking wine.
  2. You can let the chicken marinate for half an hour if you like.
  3. Add chicken in a deep dish.
  4. Add in the rest of the ingredients.
  5. Cover with foil.
  6. Steam for 2 to 3 hours.
  7. Remove foil and bast chicken with the sauce.
  8. Drizzle with some sesame oil and serve immediately.

  • I'm using Sake as cooking wine. If you use Hua Tiow (Chinese Cooking Wine), there will be the Hua Tiow Wine taste.
  • I'm using (2 bottles of) New Moon Chicken Essence. If you are using Brand's, please add 1/4 teaspoon of sugar as Brand's Chicken Essence is slightly bitter.
  • You can also use Chicken Essence with Cordyceps instead for added flavours.
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